I had a guest in recently who requested that we make curry one evening. I checked out what we had in the house and threw this together -- it's a variation
Gourmet Magazine, February 2007
1 1/2 lb chicken (skinless, boneless)
1 tsp salt
2 T vegetable oil
3 cloves garlic, smashed and chopped
2 tsp curry powder (Madras)
1/4 tsp cayenne pepper
1 c coconut milk
1 14 1/2 oz can tomato (sliced, diced, chopped, anything)
1/4 c currants
10 oz oka **
1/2 c cashew nuts
** We couldn't find any okra, so, we threw in carrots and mushrooms. Curry is very forgiving. So, use whatever is on hand, so long as you think the flavors will go well together.
Heat oil in a 12" skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken to plate. (If using hard vegetables, saute them in the pan now to soften them up a bit first -- about 5-7 minutes.)
Stir garlic, curry and cayenne into fat in skillet. Add coconut milk, tomatoes (with juice), currants and remaining 1/2 tsp salt and bring to a simmer. Add okra (if using) and chicken along with any juices accumulated on the plate and briskly simmer, partially covered, utnil chicken is cooked through, 15-20 minutes.
Sprinkle with cashews, and serve over rice.